Hearty Vegetable Bean Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Hearty Vegetable Bean Soup is your perfect companion for those chilly nights when you need something warm and nourishing. Packed with vibrant veggies and protein-rich beans, it's a comforting bowl that's both satisfying and wholesome.

Ingredients for Hearty Vegetable Bean Soup

The base of this soup starts with olive oil, which helps sauté our aromatics and brings out their natural flavors. The onion and garlic give a savory depth, while carrots and celery add sweetness and an earthy undertone. The red bell pepper brings a pop of color and subtle sweetness.

For the herbs, thyme and oregano provide an aromatic backbone, and smoked paprika adds a hint of smokiness. Salt and pepper are your basic seasonings to enhance all the flavors. Kidney beans and black beans are the hearty protein elements, while diced tomatoes give a tangy and slightly sweet base. Vegetable broth ties all these flavors together into a cohesive soup.

Finally, kale adds a nutritious, leafy green touch, and lemon juice brings a bright, fresh finish to the dish.

Tips & Tricks

  • If you like a thicker soup, use an immersion blender to partially blend the soup before adding the kale.
  • Feel free to swap in spinach or Swiss chard if kale isn't your thing.
  • For an extra kick, add a pinch of chili flakes or a dash of hot sauce.
  • This soup tastes even better the next day as the flavors continue to develop.

Serving Suggestions

Serve this hearty soup with a slice of crusty bread or a warm baguette to soak up every last drop. A side of simple mixed greens with a vinaigrette would complement the soup's flavors nicely. For a heartier meal, top the soup with a dollop of yogurt or a sprinkle of grated Parmesan cheese.

Frequently Asked Questions

Can I use other types of beans?
Absolutely! Feel free to substitute with chickpeas, cannellini beans, or any of your favorites.
How long will this soup keep in the fridge?
Stored in an airtight container, this soup will last for about 4-5 days in the refrigerator.
Can I freeze the soup?
Yes, this soup freezes very well. Let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months.

Hearty Vegetable Bean Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's hot, toss in the diced onion and minced garlic. Stir them around and let them cook until they're translucent and fragrant — this should take about 5 minutes.

Next, add the diced carrots, celery, and red bell pepper to the pot. Keep stirring occasionally and let these veggies cook for another 5 minutes until they start to soften. You’ll notice the kitchen filling with a lovely, homey aroma.

Now, sprinkle in the thyme, oregano, smoked paprika, and a pinch of salt and pepper. Stir everything together, ensuring the vegetables are well-coated in the spices. Let this cook for just a minute to release the herbs' flavors.

Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Give everything a good stir, then bring the soup to a gentle boil. Once it's bubbling away, lower the heat to a simmer and let it cook for about 20 minutes. This simmering time allows all the flavors to meld beautifully.

In the final stretch, stir in the kale and lemon juice. Let the kale cook down for about 5 minutes until it's wilted and tender. Give the soup a taste and adjust the seasoning if necessary. Then, remove from heat and it's ready to serve!

Why You'll Love This Recipe

  • Easy to make with simple ingredients you probably already have.
  • Rich in fiber and plant-based protein.
  • Flexible and forgiving — great for using up leftover veggies.
  • Perfect for meal prep and freezes well for future meals.

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
2 cups kale, chopped
1 tbsp lemon juice

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until translucent, about 5 minutes.
2. Add the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
3. Stir in thyme, oregano, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Stir in the kale and lemon juice, and cook for another 5 minutes until the kale is wilted.
6. Taste and adjust the seasoning if necessary. Remove from heat and serve hot.

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